John Myers
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Dessert: Whipped Nougat Panna Cotta with Chocolate Flakes and Apple Compote
The perfect dessert: whipped nougat panna cotta with chocolate flakes and apple compote recipe with a picture and simple step-by-step instructions.
The chocolate flakes
- 40 g Cornflakes
- 50 g Dark couverture
The nougat panna cotta
- 500 ml Cream
- 30 g Sugar
- 50 g Raw nougat mass
- 0,5 teaspoon Orange zest
- 0,5 teaspoon Ground cinnamon
- 5 leaf Gelatin white
The apple compote
- 3 piece Apples
- 2 tablespoon Lemon juice
The chocolate flakes
- Crush the couverture, melt it in a water bath (not over 38 degrees) and stir in the cornflakes. Stir every now and then as it cools. Put five larger pieces aside for decoration
The nougat panna cotta
- Soak the gelatine in a little cold water and let it swell.
- Bring the cream, sugar, nougat and spices to the boil and simmer gently for about 15 minutes.
- Squeeze out the gelatine and dissolve it in the hot nougat cream. Now cover the whole thing with a piece of cling film so that no skin can form and let it cool down. (Fridge)
The apple compote
- Peel the apples, remove the core and cut into wedges. Heat this with the lemon juice, but WITHOUT the water and sugar and simmer on a low heat until soft. Let cool down.
The finish
- Beat the set panna cotta with the hand mixer and pour into a piping bag.
- First sprinkle panna cotta into portion glasses, then cover with chocolate flakes, followed by apple compote. Then add more chocolate flakes and finally a good portion of panna cotta. This dessert is crowned with a larger piece of the chocolate flakes.
- Note 8: Since the nougat panna cotta is pretty sweet, I didn’t use sugar in the apple compote.
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